Honey & Ricotta Pancakes

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their monthly magazine and their addition booklet on Australian Masterchef recipes."

Original recipe yields 8 servings


  • Serving Size: 1 (65.2 g)
  • Calories 144.8
  • Total Fat - 6.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 43.2 mg
  • Sodium - 319.8 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.4 g
  • Protein - 6.3 g
  • Calcium - 175.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

Use an electric mixer to beat ricotta, honey and egg in a bowl until well combined and then stir in the milk.

Step 2

Sift over the flour and salt and stir to combine.

Step 3

Heat a non-stick frying pan over medium heat and brush with melted butter and drop two 1/4 cup (60ml) of batter into pan, allowing room for spreading to form two discs.

Step 4

Cook for 2 minutes or until bubbles rise to the surface and pancakes are golden underneath and then turn and cook for a further 1 to 2 minutes or until just cooked and transfer to a plate, cover with foil to keep warm and repeat 3 more times with the remaining batter, wiping pan clean and brushing with melted butter between batches.

Step 5

Serve pancakes with extra honey and top with ice-cream or cream if desired or my favourite way is to butter the pancake and spread a little honey or golden syrup on and eat.

Tips & Variations

No special items needed.